Peach Upside Down Cake

I don’t normally use a boxed cake mix much but every once in a while it’s nice for the convenience! I may tweak this and make it all from scratch one day but for now I’ll stick to this quick and easy version…

Gathering my ingredients.

Gathering my ingredients.

Mixing up the cake mix according to the directions on the box.

Mixing up the cake mix according to the directions on the box.

After I melted the butter in my pan (in the oven), I added the brown sugar and mixed it well.

After I melted the butter in my pan (in the oven), I added the brown sugar and mixed it well.

Then, I placed the peach slices onto the brown sugar mixture.

Then, I placed the peach slices onto the brown sugar mixture.

Next, I poured the cake batter over the peaches.

Next, I poured the cake batter over the peaches.

I didn't have a cake "holder" big enough so I improvised...I just covered a cookie sheet with aluminum foil. Not the prettiest, but it works!

I didn’t have a cake “holder” big enough so I improvised…I just covered a cookie sheet with aluminum foil. Not the prettiest, but it works!

Like I said in an earlier post, I don't like peaches but my family loves this dessert!!!

Like I said in an earlier post, I don’t like peaches but my family loves this dessert!!!

Peach Upside Down Cake

5 Fresh Peaches*

1/2 Cup Butter

1 Cup Packed Brown Sugar

Golden Vanilla Cake Mix (I used Betty Crocker.)

1 Cup Water

1/2 Cup Oil

3 Eggs

1/2 tsp Cinnamon

1. Preheat oven to 350°F (325°F for dark or glass pans). Peel the peaches and cut them into slices; set aside.

2. In the oven, in a 13 x 9 inch pan, melt the butter. As it’s melting, mix up the cake part using the cake mix, water, oil and eggs according to the package directions.

3. When the butter is completely melted, remove the pan from the oven and add the brown sugar. Mix til well combined.

4. Place peach slices on the brown sugar mixture and sprinkle with the cinnamon. Pour cake batter over everything, making sure the cake batter reaches the sides of the pan.

5. Bake for 45-50 minutes or til golden brown and a toothpick inserted near the center comes out clean. Immediately turn cake onto a cake board or cookie sheet covered with aluminum foil. (Or simply serve right from the pan.) Great served with vanilla ice cream!

*You can also use a can of peaches if you don’t have fresh ones.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS** 

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